Caramelized Onion, Apple, and Gorgonzola Salad with Maple Apple Turkey Bacon Meatballs and Apple Cider Balsamic Vinaigrette

Preheat oven to 425ºF.

Place red pepper and asparagus on a small ungreased baking sheet. Top with 1 tablespoon olive oil. Place baking sheet in the oven for 20 minutes, or until asparagus is crispy and the red pepper is very tender.

Cut 1 onion in half and place on a separate baking sheet. Score the top so the layers can be pulled apart. Sprinkle the onion with the cane sugar (be sure to get some in the crevasses), then drizzle with remaining 2 tablespoons olive oil. Bake in the oven for 30 minutes.

In a food processor, combine 1/2 of the gala apple, remaining 1/4 onion, maple syrup, salt, ground turkey, turkey bacon, and oats. Pulse together until well incorporated.

Spray an ungreased skillet, and warm it under medium high heat. Form meat mixture into balls about 1 tablespoon in size, and drop them into the skillet. Allow the sides to brown. Place the browned meatballs on a nonstick baking sheet and transfer them to the oven to finish cooking, about 15 minutes. If you time it properly, your red pepper and asparagus should come out 10 minutes after the meatballs and onion are both in the oven. The meatballs and onion should be ready at the same time.

Combine the vinaigrette ingredients in a bowl or small jar. Mix or shake to combine. Chop remaining 1/2 gala apple and set aside. Pull apart caramelized onion petals and set aside.

To assemble the salad, in a large bowl, mix 1 to 2 tablespoons dressing with chopped romaine lettuce. Add the chopped apple. Top with caramelized onion, roasted pepper, asparagus, meatballs, Gorgonzola cheese, and remaining dressing. Enjoy!